TIPS & TRICKS

In my most recent YouTube video as linked below, I show you all my favorite at home holiday DIY tips and tricks to make the best of this at home holiday season! This includes how to make my favorite shortbread cookies, how to wrap the perfect present, one of my go-to holiday cocktails and how to style your table for a holiday cookie bar.

WHITE, SILVER & GREY

I had so much fun creating this holiday cookie bar tablescape. I got inspired to create a cookie bar as it was a tradition growing up for me around the holiday’s! I started the tablescape off with a beautiful floral centerpiece from Hana by Celsia which incorporated different neutrals in a really modern way on top of gorgeous silver placemats. I then added some unique but beautiful feathered trees that matched with the oversized feather wreath just behind the table. On the opposite side of the table, I incorporated really simple but elegant white and clear glass trees to balance the table setting out and draped across a modern silver garland to tie it all together. I sprinkled clear and silver tea light holders throughout the table and even incorporated some very sentimental candle holders, that were given to me by my Aunt, to bring in a traditional element. I absolutely love using tons of candles on a tablescape as it creates a really romantic and moody atmosphere. I added the 3 tier silver cookie tray, the elevated white cookie tray for scale, and a lower serving plate to give you a real cookie bar experience. I set out perfect patterned glasses for our Grey Goose and Eggnog Cocktails and the table was ready to enjoy.

SHORTBREAD COOKIE RECIPE

Ingredients:

• 1 Cup of Butter, Room Temperature
• Teaspoon of vanilla extract
• 1 quarter teaspoon of almond extract (optional but recommended)
• Half a cup of icing sugar
• Quarter cup of corn starch
• Cup and a half of flour
• Half a cup of pistachios and cranberries (optional but recommended)

Steps:

• Preheat your oven to 350 degrees
• Start out by mixing your room temperature butter with a mixer
• To that, add your vanilla and almond extract along with your icing sugar
• Once that is mixed, add in your icing sugar, corn starch and flour
• Roughly chop your pistachios and cranberries and add that to your dough and mix until incorporated
• Place your dough onto a surface and diving by half
• Once divided, roll each one into logs for the desired cookie size
• Wrap them individually in saran wrap and place in the fridge for at least 2 hours (I recommend overnight)
• Once they are nice and hard after being in the fridge, slice cookies with a sharp knife into the desired size
• Lay onto a baking tray
• Cook in the oven for 10 minutes